Home / Recipe / Quick Kalakand, Mishri-Mawa, Milk Cake Recipe
13 July, 2017

Quick Kalakand, Mishri-Mawa, Milk Cake Recipe

Comments : 2 Posted in : Bachelor Recipes, Dessert, Festive Cooking, Indian Cuisine, Indian Desserts, Keasr/Saffron, Kid Friendly, Rajasthani Cuisine, Raksha Bandhan List on by : ArchanaPotdar Tags: , , , , , , , , , , , ,

With Raksha Bandhan round the corner, I made Kalakand. The reason being my thought are turning towards my appreciative brother, who was a kid when I made kalakand 29 years ago, just before I got married. There is one more person I remember Umesh he is my rakhi brother.

Mishri-mawa, milk cake, qalaqand

Kalakand

Kalakand is an Indian sweet that is originally from Alwar, Rajasthan.

The main ingredients you need to make kalakand also known as Mishri-mawa, milk cake, qalaqand is condensed milk and paneer. Some recipes also include milk powder.

If you want to make it in the traditional manner then heat a lot of milk with sugar till it thickens. It will need constant stirring. Too much hard work and time-consuming, not my cup of tea.  You can try it if you are interested.

The traditional flavour for this milk cake is cardamom or even a layer of vark or silver leaf. The other flavours are the rose, saffron etc.

On the occasion of Holi, Diwali, Navratri and Eid   Kalakand is available in different sweet shops in India.

The other Indian sweets I have tried in the past are Easy Rava/Sooji/Semolina Laddoo Alias Rava UndeBesan Ladoo/Besan Unde/ बेसन के लड्डूDoodhi Halwa or Bottle Gourd HalwaSakhar Bhat aka Sweetened Rice Pulao Indian StyleGulab JamunMini Ghevar Topped with Rabdi.

Print Recipe
Quick Kalakand Recipe|
Instead of store bought sweet, this Raksha Bandhan make Kalakand for your brother! Simple and delicious!
Mishri-mawa, milk cake, qalaqand
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
peices
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
peices
Mishri-mawa, milk cake, qalaqand
Instructions
  1. Grease a flat tray lightly.
  2. In thick heavy bottomed pan grate the paneer or mash coarsely.
  3. Add the thandai powder and the condensed milk.
  4. Mix well and cook on low flame stirring constantly.
  5. The mixture will first become a little runny then it will soon thicken.
  6. When the mixture starts leaving the sides of the pan and looks grainy it is ready.
  7. Pour on the greased tray. Do not make the mistake I did and spread the mixture.
  8. Shake the tray vigorously.
  9. Let it cool completely before you cut in squares.
  10. Serve decorated with saffron and rose petals.
Share this Recipe

Hi! First time here?

You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 
Tagged as Kalakand, Indian Sweet, Barfi, Raksha Bandhan

​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​

2s COMMENTS

2 thoughts on : Quick Kalakand, Mishri-Mawa, Milk Cake Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Please wait...

Subscribe to our newsletter

Want to be notified when a new recipe is published? Enter your email address and name below to be the first to know.